Pumpkin Scones Tested Recipe

Pumpkin Pie may be the most
popular pumpkin dessert, but the pumpkin's mild and sweet, almost earthy
flavor, make it ideal in many types of quick breads, including these Pumpkin
Scones. Pumpkin Scones are not overly sweet and are full of the flavors of
pumpkin and its complementary spices (ground cinnamon and ginger). They are
also flavored with raisins and nuts and buttermilk, instead of cream, is
used to bind all the dry ingredients together. I really like how buttermilk
has the ability to make a light and bread-like scone that offsets the dense
texture of the pumpkin. These scones are baked at a higher than normal oven
temperature which gives them a crisp outside crust. Very nice plain or with cream cheese.

As I mentioned above, buttermilk has
a thick creamy texture with a rich and tangy buttery taste that makes
baked goods tender. It is commercially made by adding a
bacteria to whole, skim, or low fat milk. You can, however, simply make your
own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or
lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.
Another convenient option is to use a commercially made dry buttermilk
powder that is sold in either canisters or bags.

Just a side
note - Have you ever wondered why sometimes your scone dough is too sticky
or maybe too dry? The cause of this is your flour. Flour absorbs
different amounts of liquid depending on the weather (how humid) or its
freshness. So if you find your dough a little too sticky or dry, try adding
a little more flour or liquid.

Pumpkin Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in
the center of the oven. Line a
baking sheet
with parchment paper.

In a large
bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate
bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk
mixture to the
flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and
knead
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the
egg wash.

Place the baking
sheet inside another baking sheet to prevent the bottoms of the scones from over
browning. Bake
for about 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Transfer to a wire rack to cool.

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